How to Make Poached Eggs Harlequin

A “dressy,” if elaborate way to make eggs. This is one dish that will elicit many comments at the brunch or breakfast table!

Difficulty: Moderately Challenging

Instructions

Things You'll Need:

• 4 fresh eggs
• 1 qt. water
• 1 tbs. vinegar
• 4 slices rye bread
• 4 asparagus spears
• 4 tbs. butter
• 1 cup porcini mushrooms
• 1 tablespoon shallots
• 1¼ cups cream
• 3 tbs. flour
• Black olives
• 1 strip pimiento
• 1 cup chicken
• ¼ cup Oloroso sherry
• Kosher salt
• Freshly-ground white peppercorns

1. Thoroughly boil 1 cup of chicken. Chop the mushrooms, chicken and shallots finely, but separately.

2. Toast the bread, boil the asparagus and cut the olives into halves and pit them.

3. Melt the butter in a saucepan.

4. Sauté the mushrooms for 3 minutes, then introduce the shallots and sauté for 2 minutes more.

5. Stir in the cream and flour. Cook for 5 minutes, stirring until the mixture reaches a pleasing thickness.

6. Introduce the sherry, chicken bits, salt and pepper, then set aside off the heat and cover.

7. Simmer the eggs for 10 minutes. Remove the eggs from the water.

8. Simmer the 1 quart water and the vinegar.

9. Stir the water, then crack 1 egg into the eddy and poach for 4 minutes. Remove and place into a dish of warm water. Repeat the process until the other 3 eggs have been poached.

10. Place each egg on a slice of toast, then drizzle with the chicken sauce. Garnish with olive halves, asparagus and pimiento.